Southern-Style Fried Chicken

1. Place the chicken drumsticks in a large pot. Cover with salted water. Place over a medium heat until the pot comes to a simmer. Simmer very gently for 10–12 minutes. The chicken should be just cooked through to the bone but still tender. Remove the chicken from the pot. This step can be done in advance and the chicken kept in the fridge until it’s time to fry.
2. In a large shallow dish, place the flour, tapioca starch, garlic powder, onion powder, paprika, salt and pepper. Using a wire whisk, stir to mix evenly. In a second dish, beat the eggs with ¹⁄³ cup (80 ml) water.
3. Fill a deep-fryer to the recommended level with clean vegetable oil and heat to 190°C. Preheat the oven to 100°C.
4. Dip a drumstick into the flour and toss to coat. Shake off the excess, then dip into the egg mixture, coating the whole thing. Dip back into the flour and
   coat again. Repeat with three more drumsticks. Place four drumsticks carefully into the oil and fry for about 5 minutes or until golden brown and crunchy. While they are frying, prepare the next four drumsticks. Once fried, place the chicken on a tray in the oven to keep warm while you cook the rest.

Note: Tapioca starch can be found in Asian grocery stores or in the international aisle of the supermarket.